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This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
Continue reading Achari Baingan: Eggplant with Pickling Spices… 
The holiday season has arrived. Again; a season which compels one to bake, indulge and play with the warm aroma of the spices.
Continue reading Spiced Chocolate Bundt Cake with Cranberries and Almonds #BundtAMonth…
This recipe is a celebration of autumn, of festivities and traditions. Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille always reminds me of one comforting recipe of home.
Continue reading Fall Ratatouille with Paneer and Harissa…
The light crunch and the nutty but delicate flavor of the toasted pine nuts enhances this simply sauteed chard. Just a little sprinkle of the nuts is all that it needs to tie together the taste of the earthy greens with the hint of smoky cumin and charred pepper.
Continue reading Sautéed Chard with Pine Nuts…
Here is a quick stir fried dish; a week-night kind of recipe. The dish gently reminds me of our favorite Chilli Chicken, the king of the Indo-Chinese cuisine. However it is a little less elaborate, lacking the subtle crunchy coating of the chicken and also the fresh flavors of the abundant green hot peppers used in the Chilli Chicken. Let us call it the “Almost Chilli Chicken“.
Continue reading Stir Fried Chicken in Chili, Soy Sauce…  |
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